Ingredients
6 boneless chicken breasts, sliced thin
1/2 c. canola oil
1 c. milk
1 egg
1 to 1 1/2 c. Italian bread crumbs
1/3 c. reconstituted lemon juice
1 1/2 c. sweet, fruity wine
Method
Sources
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Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Preheat oven to 350°. Heat oil to 350°. Mix milk and egg. Put breasts in milk and egg mixture, then dredge in bread crumbs. Brown lightly in oil. Place breasts in baking dish and sprinkle remaining bread crumbs over top. Pour lemon juice and wine over crumbs, making sure the crumbs are wet. Cover. Bake at 350° for 50 minutes, then reduce temperature to 325° and cook another 20 minutes. Serve with noodle roni with herb sauce.